Fried Apple Spring Rolls

Fried Apple Spring Rolls
Staff Writer
Fried Apple Spring Rolls

Davio's Northern Italian Restaurants

Fried Apple Spring Rolls

Any tart-sweet apple will do for this recipe, such as Pippin and Granny Smith. These Fried Apple Spring Rolls are a novel treat for dinner party guests, with their rum-spiked mascarpone and tart-sweet apple filling. Give these a try!

See all appetizer recipes.

12
Servings
68
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1-2 tablespoons unsalted butter
  • 2  Teaspoons  lemon juice
  • 1/3  Cup  brown sugar, plus more to taste
  • 1/4  Teaspoon  (generous) ground cinnamon or cassia
  • 3  Tablespoons  dark rum
  • 1  Tablespoon  finely diced crystallized ginger
  • tart-sweet apples (1 1/3 pounds total), peeled, cored, and diced
  • 1  Cup  cream cheese
  • 1/2  Cup  mascarpone
  • 1 1/2  Teaspoon  vanilla extract
  • 12  large Shanghai spring roll skins (lumpia wrappers)
  • egg, beaten well
  • Canola oil, for deep-frying
  • Powdered sugar, for garnish

Directions

In a 2-quart saucepan over medium heat, cook the butter, lemon juice, and sugar until melted. Add the cinnamon, rum, ginger, and apples. Cook, stirring occasionally, until the apples have softened and collapsed to roughly half of their original volume, 8-10 minutes. (It should mash down as you stir but there should be some visible chunks left.)

Add the cream cheese and mascarpone and mix well. Remove from the heat and let cool for about 15 minutes. Then, stir in the vanilla extract. Taste and add extra sugar for a balanced sweet-tart finish. Set aside to cool completely before using.

For each spring roll, place a skin on your work surface. (I had large square skins so I placed it with one of the corners pointing toward me.) Position 2 packed tablespoons of filling in the lower third of the skin. Shape it into a ¾-inch-wide log. Bring up the bottom to cover the filling, and give it a full roll to secure.

Brush all exposed surfaces with the egg, fold in the sides, and roll up into a cigar shape. Repeat with the remaining skins and filling.

Heat 1-1 ¼ inches of oil in a pot, saucepan, or deep skillet over medium-high heat to about 375 degrees. (If you don’t have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface, the oil is ready.)

Slide in a few spring rolls and fry, turning as needed, until golden brown and very crisp, for about 3 minutes. Remove from the oil and drain. Return the oil to 375 degrees before frying more. 

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
52µg
7%
Calcium, Ca
33mg
3%
Choline, total
3mg
1%
Fluoride, F
1µg
0%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
31mg
4%
Selenium, Se
1µg
2%
Sodium, Na
60mg
4%
Water
16g
1%

Fried Apple Shopping Tip

Choose apples with lower water content, such as Gala, Macintosh, or Empire.

Fried Apple Cooking Tip

Don't add too many items to a fryer at once; the oil temperature will drop and the food will blanch instead of fry.